Baked Blooming Onion




A healthier and baked version of the classic blooming onion.

A healthier and baked version of the classic blooming onion.

INGREDIENTS:
  • FOR THE BLOOMING ONION:
  • 1 large Vidalia onion (or any yellow onion)
  • 2/3 cup Panko breadcrumbs
  • 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
  • 1/4 tsp. salt
  • 2 eggs
  • optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard
  • !FOR THE SPICY DIPPING SAUCE:
  • 1/2 cup Greek yogurt (or mayo)
  • 2 Tbsp. ketchup
  • 2 tsp. horseradish sauce
  • 1/4 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. garlic powder
  • 1/8 tsp. oregano
DIRECTIONS:

  1. On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
  2. Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.